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BSA Member
Professional Spotlight
Yes, coffee is complicated. We
Coffee Made Well
need the correct parameters of
water quality, temperature,
turbulence, coffee-to-water
ratio, correct particle size and
In my experience, it does not matter distribution, and filter media,
where the coffee comes from or the whether it is a filter or espresso
roast profile because every coffee on coffee we are making. Each of
your supermarket shelf or in your these parameters will impact
local cafe has a sweet spot to be what ends up in the cup.
found to make that coffee sing.
To confuse matters even more,
It is the job of the person making the each coffee will behave
coffee for you to ensure that the differently under these
sweet spot is delivered into your cup. parameters in different cafes,
What matters is making the best of locations or countries. There is
what you have. no universal coffee machine
These comments may upset some setting! Some will scoff or
people, but in my humble experience, disagree with this idea. So
this is coffee simplified. please, test it out for
yourselves.
When coffee leaves a bad taste in
your mouth, something has gone I use this simple (non-scientific)
wrong in its preparation. It really is chart below to explain coffee
that simple. extraction:
www.beveragestandardsassociation.co.uk JANUARY/FEBRUARY. 2025 | ISSUE 40
